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CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
Watercress leaves, optional

Put cucumber slices in large bowl. Toss with salt. Sprinkle with
vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
Combine butter, tarragon and chervil.

To assemble, spread butter over 1 side of each bread slice. Cover
15 slices with cucumbers, dividing evenly. Close sandwiches. Trim
crusts. Cut into 36 rectangles. Arrange on platter, garnished with
watercress leaves.

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